Ginger

Botanical characteristics

The ginger is a herbaceous tropical hardy perennial of approximately 1,50 m in height exit of a rhizome. The persistent sheets are lancéolées, bisériées, long and very odorous. After flowering, a short ear axillaire containing black seeds enclosed in trivalve capsules appears at the end of a covered stem of scales. The flowers are white yellow punctuated of red on the lips, Bractée S green and yellow. He appreciates a sunny exposure and a wet atmosphere. The growth is fast, and the multiplication is done by division of the rhizomes.

Species

The kind Zingiber account of other species:

Zingiber macradenium
Zingiber mioga
Zingiber spectabile
Zingiber zerumbet

Other “gingers”

A species Dicotylédone of North America, the Asarum canadense is known under the name of “wild ginger”. Its roots have similar aromatic properties and it can be used as substitute. This plant is not connected to the true gingers and belongs to the family of the Aristolochiaceae .

The rhizomes of another plant of the family of the Zingiberaceae , Curcuma amada , constitute a spice destined for the Meeting “ginger-saffron” because on the island it is common to say " safran" for curcuma. Savor is soft and aromatic, pulp is of pink-orange color. Another variety still, with yellow pulp with fluorescent yellow is called " ginger mangue" because savor points out that of the mango green carrot.

History

It was called Zenj by the Arab merchants, word by which they designated also the inhabitants of the east coast of Africa and from which the name comes from " Zanzibar ", where the Arabs were going to seek the ginger.

Culture and production

Uses of the ginger

for the Food ation

the young people roots of ginger are juicy and fleshy with a very soft taste. They are used marinaded in the Vinaigre in the Japanese Cuisine, or like ingredient in the Masala in the Indian Cuisine.
the ripe roots are fibrous, almost dry and have a taste more pronounced. Older, they take a very strong taste and are often employed in the Chinese Cuisine to cover the strong odors and savors like those of the seafood and the Mouton. This spiced and malodorous savor is due to the Zingerone.
the marinaded ginger (Gari) is used to refresh the palate between the mouthfuls in the tasting of Sushi.
the ginger is also used in Pâtisserie to scent Cookie S and Gâteau X, and it is the principal savor of the Ginger ale, a soft, gas Canadian drink and without alcohol and of the Ginger beer, an English beer with the ginger.
the dry ginger, out of powder, is employed to scent the Gingerbread and other receipts. It then has a taste completely different from that of the fresh ginger, and they cannot replace one the other.

the Galanga is used at similar ends in Cuisine inhabitant of Thailand.

the ginger is used to aromatize the in the zones of Culture swahilie.

for health

In 2000, a synthesis of medical research confirms the effectiveness of the ginger in the relief of the post-operative nausea. One also recognizes to him the relief of the Cinétose or disease of the transports' '. The ginger can be consumed fresh or in the form of powder out of capsules.
The Chinese women traditionally consume root of ginger during the Grossesse to fight the nausea of the morning.
protective effect on the gastric mucous membrane;
fights the insufficiencies biliary and pancreatic;
fact of lowering the phospholipide and fatty-acid, blood triglyceride, cholesterol levels,
an action anti-inflammatory drug has.

Other supposed or pled properties

Some allot to its rhizome properties aphrodisiacs.

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